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Ghugni Recipe: How To Make Bengali Dry Matar Ghugni

Posted By: Staff
|

Ghugni is a popular Bengali street food that is also well known in other North Indian states. The traditional ghugni is prepared by cooking white or yellow matar in a whole load of spices and served like a chaat.

The Bengali ghugni is popularly known as ghugni chaat in North India and is a lip-smacking snack, which can be especially had on monsoon evenings. The ghugni can also be prepared as a side dish and eaten along with pav, luchi or roti.

Traditionally, bhaja masala is used to make this chaat unique in taste. The chewy white matar and juicy spices cooked along with it makes this snack irresistible. The addition of the tamarind chutney heightens the taste buds and leaves you asking for more.

If you are keen on trying this recipe at home, here is a video followed by a detailed step-by-step procedure with images on how to make ghugni.

GHUGNI VIDEO RECIPE

GHUGNI RECIPE | HOW TO MAKE BENGALI DRY MATAR GHUGNI | GHUGNI CHAAT RECIPE | BENGALI GHUGNI RECIPE
Ghugni Recipe | How To Make Bengali Dry Matar Ghugni | Ghugni Chaat Recipe | Bengali Ghugni Recipe
Prep Time
8 Hours0 Mins
Cook Time
40M
Total Time
8 Hours40 Mins

Recipe By: Meena Bhandari

Recipe Type: Snacks

Serves: 4

Ingredients
  • White matar - 1 cup

    Water - 6½ cups + for rinsing

    Salt to taste

    Dried red chilli - 1

    Kali elaichi (black cardamom) - 1

    Green cardamom - 1

    Cinnamon stick - an inch piece

    Jeera - 3 tsp

    Methi seeds (fenugreek seeds) - 1 tsp

    Oil - 2 tbsp

    Bay leaf - 1

    Onions (chopped) - 1 cup + 2tbsp

    Ginger-garlic paste - 1 tbsp

    Tomato puree - 1 cup

    Green chilli (chopped) - 2 tsp

    Turmeric powder - ¼th tsp

    Red chilli powder - 1 tsp

    Boiled potatoes (peeled and cut into cubes) - 1 cup

    Jeera powder - 1 tsp

    Tamarind chutney - 1 tbsp

    Bhaja masala - 1 tsp

    Coriander leaves (chopped) - for garnishing

Red Rice Kanda Poha
How to Prepare
  • 1. Add the white matar into a sieve.

    2. Rinse it with water.

    3. Transfer into a bowl and pour 6 cups of water.

    4. Allow it to soak for 7-8 hours.

    5. Once soaked, add it along with the water into a pressure cooker.

    6. Add a teaspoon of salt.

    7. Add quarter cup of water.

    8. Pressure cook it for up to 2 whistles and allow the pressure in the cooker to settle down.

    9. Meanwhile, add dried red chilli in a heated pan.

    10. Add the black and green cardamoms.

    11. Add the cinnamon stick and a teaspoon of jeera.

    12. Further, add methi seeds and dry roast for 2 minutes until the colour changes.

    13. Transfer it into a mixer jar.

    14. Grind it into a fine powder and keep it aside.

    15. Add oil in a heated pan.

    16. Add 2 teaspoons of jeera.

    17. Add bay leaf and saute.

    18. Add the chopped onions and saute for 2-3 minutes until they turn golden brown.

    19. Add the tomato puree and stir well.

    20. Add the ginger-garlic paste and chopped green chillies.

    21. Mix well.

    22. Add turmeric powder, salt and red chilli powder.

    23. Add the boiled potato cubes and stir.

    24. Add the boiled matar and mix well.

    25. Allow it to cook for 15 minutes.

    26. Mash the potates a little to make the gravy thick.

    27. Add jeera powder and a teaspoon of the ground masala.

    28. Mix well and turn the stove off.

    29. Transfer it into a serving cup.

    30. Add 2 tablespoons of chopped onion.

    31. Add tamarind chutney.

    32. Add the bhaja masala and the coriander leaves for garnishing.

    33. Serve hot.

Instructions
  • 1. You can add a little amchur powder to heighten the taste.
  • 2. Sometimes, people add rice starch or maida to make the ghugni thick.
Nutritional Information
  • Serving Size - 1 cup
  • Calories - 117 cal
  • Fat - 5 g
  • Protein - 4 g
  • Carbohydrates - 14 g
  • Sugar - 3 g
  • Fibre - 2.8 g

STEP BY STEP - HOW TO MAKE GHUGNI

1. Add the white matar into a sieve.

2. Rinse it with water.

3. Transfer into a bowl and pour 6 cups of water.

4. Allow it to soak for 7-8 hours.

5. Once soaked, add it along with the water into a pressure cooker.

6. Add a teaspoon of salt.

7. Add quarter cup of water.

8. Pressure cook it for up to 2 whistles and allow the pressure in the cooker to settle down.

9. Meanwhile, add dried red chilli in a heated pan.

10. Add the black and green cardamoms.

11. Add the cinnamon stick and a teaspoon of jeera.

12. Further, add methi seeds and dry roast for 2 minutes until the colour changes.

13. Transfer it into a mixer jar.

14. Grind it into a fine powder and keep it aside.

15. Add oil in a heated pan.

16. Add 2 teaspoons of jeera.

17. Add bay leaf and saute.

18. Add the chopped onions and saute for 2-3 minutes until they turn golden brown.

19. Add the tomato puree and stir well.

20. Add the ginger-garlic paste and chopped green chillies.

21. Mix well.

22. Add turmeric powder, salt and red chilli powder.

23. Add the boiled potato cubes and stir.

24. Add the boiled matar and mix well.

25. Allow it to cook for 15 minutes.

26. Mash the potates a little to make the gravy thick.

27. Add jeera powder and a teaspoon of the ground masala.

28. Mix well and turn the stove off.

29. Transfer it into a serving cup.

30. Add 2 tablespoons of chopped onion.

31. Add tamarind chutney.

32. Add the bhaja masala and the coriander leaves for garnishing.

33. Serve hot.

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